As Los Angeles settles in for additional months of sheltering in place, Good Food cozies up on the sofa for a “zone out” show. From magical mushrooms on the forest floor to rare pasta shapes in Italy, grab the popcorn, tune in, and prepare to leave hungry. Plus, author Samin Nostrat and illustrator Wendy MacNaughton discuss their collaboration on the award-winning cookbook, “Salt, Fat, Acid, Heat.”
Mushrooms, tacos, traditional pastas
From this Episode:
‘Fantastic Fungi’: Learn about 1.5 million kinds of mushrooms
Filmmaker Louie Schwartzberg discusses the magic properties of over 1.5 million species of mushrooms, showcasing mycologist Paul Stamets and Michael Pollan, who refers to...
Whimsical and joyful illustrations dot the award-winning ‘Salt, Fat, Acid, Heat’ cookbook
Samin Nosrat’s award-winning cookbook, “ Salt, Fat, Acid, Heat , ” features illustrations from Wendy MacNaughton. In this excerpt from the Partners podcast , Nosrat...
Tacos define your micro-identity and roots, says Pablo Cruz
From asada in Sonora to carnitas in Michoacán, laying claim to the king of tacos is a battle royale.
Chef Evan Funke rolls out traditional pasta shapes with Italy’s nonnas
“Anybody can make anything one time perfectly, but can you make it 10,000 times perfectly?” That’s the question posed by Felix chef Evan Funke in his series , “Shape of...
What do sea urchins taste like? Pennies, salt, cotton candy
Sea urchins (uni) are luxurious, sensual, and delicious. They’re harvested from the bottom of the sea for fine dining and sushi restaurants. Chef and TV personality Andrew...